Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

“FAMILY, FRIENDS AND CARRIE”

Crunchy Romaine Toss

by Carrie Trautman-Peska

One of Carrie’s favorites.

The Toss:

1cup chopped walnuts

1package Ramen soup (uncooked broken noodles only)

4tablespoons butter

1bunch broccoli, coarsely chopped

1head romaine lettuce, cut into small pieces

4-6green onions, chopped

Brown walnuts and noodles in butter. Cool on paper towels. Combine noodles, walnuts, broccoli, romaine and onions.

Sweet and Sour Dressing:

1cup oil

1cup sugar

1/2cup vinegar

3tablespoons soy sauce

salt and pepper to taste

Blend together. Pour over the Toss just before serving.

Balsamic Garlic Chicken

by Karen Ellwood

4skinned chicken breasts

1teaspoon salt

1teaspoon pepper

2tablespoons butter

1tablespoon vegetable oil

1/2cup chicken broth

1/4cup balsamic vinegar

1tablespoon fresh lemon juice

3garlic cloves, chopped

11/2tablespoons honey

Sprinkle chicken breasts with salt and pepper. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 to 7 minutes on each side or until done. Remove chicken and keep warm. Add chicken broth and next four ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet. Serve chicken with sauce

about the book

This is a collection of recipes compiled by committee members of the Carrie Peska Memorial Nursing Scholarship in memory of Carrie Peska. Their hope is to help future nurses give back to others the way they believe Carrie did during her 22-year nursing career.

HOW TO ORDER

Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.